Pot Roast
A simple, oven-roasted pot roast made with soup mix, cream of mushroom soup, and steak sauce, cooked low and slow for a tender result.
Servings 6 servings
Calories 320kcal
Equipment
- Foil-lined Roasting Pan
Ingredients
Pot Roast
- 1 pot roast or beef brisket
- 1 pkg soup mix
- 1 can cream of mushroom soup
- 1/2 C A-1 steak sauce or Worcestershire sauce
Instructions
- Preheat oven to 325°F.
- Combine the soup mix, cream of mushroom soup, and A-1 steak sauce (or Worcestershire sauce) together.
- Cover the pot roast with the prepared sauce mixture.
- Wrap the pot roast tightly in foil. Let it come to room temperature before baking.
- Bake at 325°F for 3 1/2 hours. Do not unwrap until the cooking time is complete.
- Serve the pot roast with noodles and potatoes.
Notes
The recipe notes to serve with noodles or potatoes.
Nutrition
Calories: 320kcal | Carbohydrates: 7g | Protein: 45g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 129mg | Sodium: 842mg | Potassium: 772mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 5mg
